Khara Avalakki Recipe / Karnataka Style Poha Recipe / Flavored Beaten Rice Recipe


avalakkiKhara Avalakki is one of the staple breakfast recipe popularly made for breakfast or an evening tiffin in Karnataka. It is a quick snack made from beaten rice that is spiced and flavored with an aromatic seasoning. Serve the Khara Avalakki along with a mixture, curd or simply as it is along with a smoothie or tea.

Ingredients:

  • 2 cups avalakki (poha/beaten rice)
  • 1 onion
  • 1 green chilli
  • 1 inch ginger
  • ½ teaspoon mustard seeds
  • ½ tsp jeera / cumin seeds
  • 1 teaspoon halved white urad dal
  • ¼ teaspoon turmeric powder
  • 4-5 curry leaves
  • ½ teaspoon asafoetida powder
  • 1 teaspoon lemon juice
  • 1 tbsp chopped coriander leaves/dhania patta
  • 2 to 2.5 tbsp oil
  • Sugar as required ( i usually add up to 1 tsp of sugar)
  • Salt to taste

Lets start the recipe step by step:

  1. Wash the beaten rice under water well. You can use a large strainer for washing and draining.
  2. After the wash, allow it to soak in water for about 10 minutes so that it gets softened.avalakkiavalakki soaked
  3. They should loose their crunchiness and when you break them between your finger, they should easily get crushed or mashed.
  4. Heat oil in a heavy bottomed pan; add in the mustard seeds, urad dal and jeera and allow mustard seeds to crackle.voggarane
  5. Add peanuts in the pan and fry till they become crunchy.groundnut
  6. Stir in the chopped onions, chilli, ginger and curry leaves and stir fry until the onions are tender.fry
  7. Stir in the turmeric powder, salt, sugar and asafoetida and saute for a few seconds.frying
  8. Add the poha and stir on a low flame.poha
  9. Cook for 1 or 1.5 minutes and give a stir again.
  10. Switch off the fire and cover the poha with lid for 1-2 minutes.
  11. Remove the lid and sprinkle some lemon juice and coriander leaves.poha lemon
  12. Give a gentle stir and serve khara poha hot with curd and mixture along with tea.avalakki

Click here to check other Breakfast recipes.


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